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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 9 |
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We started a 39-day Soup Challenge to eat healthier after the holidays, figuring if âSurvivorâ contestants could last 39 days on little food, surely we could survive on soup! This was a family favoriteâchunky, hearty and smooth. âDebra Keil, Owasso, Oklahoma Ingredients:
1 large onion, chopped |
1 cup chopped celery |
1 cup chopped fresh carrots |
2 tablespoons olive oil |
1 teaspoon dried thyme |
1 package (16 ounces) dried green split peas, rinsed |
4 cups vegetable broth |
2 cups water |
6 ounces canadian bacon, chopped |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, saute the onion, celery and carrots in oil until tender. Add thyme; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Add the peas, broth and water. Cover and cook on low for 7-8 hours or until peas are tender.
3. Cool slightly. In a blender, process half of the soup until smooth. Return all to the slow cooker. Add bacon and pepper; heat through. Yield: 6 servings (2-1/4 quarts).
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